Authentic Italian Lasagna

This is one of my favorite recipes. My friend Valeria, is from Italy and invited me to our home where we made lasagna from scratch. Including the noodles. It was a serious labor of love and the results were tremendous. Her mother and grandmother also made it so it is an old authentic recipe.

If you are in a hurry then use the store bought fresh lasagna noodles.

Valeria's Italian Lasagna
Sauce:
3 carrots shredded
2 1/2 lbs meat
1 1/2 onions
10 slices of bacon chopped
1 c. dry red wine
1 16 oz can tomato sauce
1 tsp crushed pepper
1 Starr vegetable buillon cube dissolved in 1/3 c water
3 tomatoes
season with pepper, Italian seasoning and basil

Cook meat with extra virgin olive oil. Set aside. Sautee crushed pepper, bacon and onion.
Add carrots. Cook until reduced in size and add meat. Add buillon mixture to meat suace. Cook for 10 minutes.
Turn the heat off and add wince. Cook alcohol off and add tomato sauce. Add three tomatoes and simmer 30 min
and then for an additional hour.

Pasta:
2 lb. flour
9 eggs
salt to taste

Make a well with the flour and place eggs and salt in it. Carefully combine flour and eggs together and roll out. Using a
pasta machine roll out thinly. May take a few times to get the thickness. Boil in water 1 minute.

Bechamel Sauce
2 Tbsp butter
2 heaping Tbsp of flour
1/3 c milk
additional flour
parmigiano reggiano

Melt butter and flour together. Add milk and another soonful of flour. Use a wooden spoon to avoid a metallic taste.
Add 1/8 tsp nutmeg. Cook until thickens, Add almost half cup milk and a pinch of salt.

Assemble
Place a thin layer of meat sauce on the botoom. Layer with noodle, sauce, bechamel and parmigiano reggiano. Repeat layers
and bake in the oven till lightly browned and bubbly.Bake at 350.

Shortcut Magia d'Aromi aka soffritto. 4 cubes will equal carrots onions, bacon and pepper.